Spiced moringa mix: Physio-chemical characterization and quantitative analysis

Novel Moringa Spice mix, comprising Moringa leaves and spices, with a focus on its biochemical, physical, and sensory
attributes with substantial levels of key bioactive compounds, including phenolics (7.05 mg/mL), flavonoids (11.78 mg/mL),
carotenoids (15.92 mg/100g), chlorophylls (6.65 μg/g), ascorbic acid (31.7 mg/100g), accompanied by 59.68% inhibition
of antioxidant activity indicated potential health-promoting effects. Analyses provided insights into the proximate
composition percentage (moisture: 1.43, ash: 14.28, fiber: 18.59, protein: 26.88, fat: 17.36, carbohydrate: 21.46), colour
attributes (L*= 38.95, a*= -0.99, b*= 27.44), and aroma profile (E-Nose) of the Moringa spice mix. HPLC analysis
identified specific polyphenolic compounds contributing to its bioactivity. Sensory evaluation affirmed the overall
acceptability of the Moringa spice mix, with commendable ratings for taste, aroma, texture, and appearance, underscoring its
potential as a palatable and nutritious dietary addition. This underpins the multipurpose potential of the Moringa spice mix
as a functional food/beverage product.